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Crawfish Etouffee Supreme

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Submitted by stepet

Crawfish Etouffee Supreme recipe

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

½ 118
CUP ML BUTTER
or margarine
79
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
1 237
20 2E+1
CLOVES MILLILITER GARLIC
minced *
1 453.6
POUND G CRAWFISH TAILS
cooked
2 473
CUP ML CHICKEN BROTH
¼ 59
CUP ML PARSLEY LEAVES
chopped
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
and cayenne pepper
3 7.1E+2
CUP ML RICE
cooked

Directions

Melt butter in a large pan and blend in flour, stirring over medium-low heat until roux is dark brown, about 10 to 15 mins.

Add veggies and cook until crisp, 2 to 3 minutes.

Stir in remaining ingredients except rice; simmer 20 minutes.

Serve over rice .

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 482g (17.0 oz)
Amount per Serving
Calories 904 27% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 1062mg 44%
Total Carbohydrate 43g 43%
Dietary Fiber 3g 13%
Sugars g
Protein 68g
Vitamin A 24% Vitamin C 17%
Calcium 14% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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